Prosciutto and Feta Stuffed Mushrooms
These mushrooms are a good alternative to meat for a family meal. Serve them like this for brunch or lunch or use small button mushrooms (25-30) to make a tasty pre-dinner bite.
Serves: 4 - 6
INGREDIENTS
8-10 large flat (portobello) mushrooms
2 tablespoons olive oil
sea salt and freshly ground pepper
3 tablespoons olive oil
2 leeks, well washed and finely sliced
2 cloves garlic, crushed
6 slices prosciutto or 3 slices
streaky bacon, finely diced
50g spinach, washed and finely shredded
1 teaspoon cumin seeds, toasted and roughly ground
150g firm feta cheese
METHOD
Preheat the oven to 200ºC.
Remove the stems and wipe each mushroom with a damp cloth.
Brush each with the first measure of olive oil and place rounded side up on a shallow baking tray.
Sprinkle with salt and pepper and roast in the oven for 5-7 minutes until juices begin to appear. Remove from the oven and place on kitchen paper to drain.
To make the filling, heat the second measure of olive oil and sauté the leeks gently until soft. Add the garlic and the diced prosciutto or bacon and cook for 1-2 minutes. Stir in the spinach leaves and the cumin and toss on the heat just until the spinach has wilted.
Transfer to a bowl, crumble in the feta cheese and mix with a fork to combine. Add freshly ground black pepper and a little salt if necessary.
Place the drained mushrooms back on the baking tray and spoon the filling into each one.
Return the mushrooms to the oven and heat through.
Serve warm with a salad and some bread to soak up the juices.
Serves 4-6
Wine Match: Bannock Brae Goldfields Pinot Noir 2002.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!